Colorado State University Extension
SafeFood Rapid Response Network
SAFEFOOD NEWS - Fall 2001 - Vol 6, no. 1
Be Cool-Chill Out! Refrigerate Promptly
Did You Know . . . that at room temperature, harmful bacteria in food can double every 20 minutes? And the more bacteria there are, the greater the chance you could become sick. This is why food safety experts recommend keeping perishables in the refrigerator or freezer and out of the temperature danger zone as much as possible.
September is National Food Safety Education month. This year's theme is Be Cool--Chill Out! Refrigerate Promptly to keep food safe from harmful bacteria that cause foodborne illness. Bacteria grow most quickly in the Danger Zone--the unsafe temperatures between 40 and 140 degrees F. They still grow, but much more slowly at refrigerator temperatures and do not grow, but are not destroyed at freezer temperatures.
Here are some helpful hints for keeping food cold.
- Make sure the temperature in your refrigerator is 40 degrees F or below and the temperature in your freezer is 0 degrees F or below. Invest in a couple of refrigerator/freezer thermometers and keep them in your fridge and freezer to monitor the temperature.
- Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours of purchase or preparation, or within 1 hour if the temperature is above 90 ºF.
- Don't overfill your refrigerator. It does a better job of keeping food cool and safe when air can circulate around the food. Also, don't put more warm product in your freezer than can freeze solid in 12 hours.
- It's best to thaw food in the refrigerator. If you're short on time and need to thaw meat or poultry quickly, an alternative is to place the food in an airtight package and submerge in cold water. Be sure to change the water every 30 minutes, so the food continues to thaw. Food that will be cooked immediately can also be safely thawed in the microwave oven. Avoid defrosting foods in hot water or on the counter. Food that's left out at room temperature longer than two hours, or one hour if the temperature is above 90 degrees F, is not within a safe temperature range and may not be safe to eat.
- Lot's of leftovers? It's best to divide large quantities of leftovers into small, shallow containers for quicker cooling in the refrigerator.
- When traveling with food, be aware that time, temperature, and a cold source are key. Here are some tips to help keep our travels cool.
- Keep foods in the refrigerator or freezer until you're ready to go.
- Always use ice or cold packs and fill your cooler with food. A full cooler will maintain its cold temperature longer than one that is partially filled.
- When traveling, keep the cooler in the air-conditioned passenger compartment of your car, rather than in the trunk.
- If you've asked for a doggie bag to take home from a restaurant, be sure to refrigerate it within two hours of serving.
Source: Pat Kendall, Ph.D., R.D., Food Science and Human Nutrition Specialist, Colorado State University Extension, Nutrition News.
Updated Monday, August 29, 2011
